Alma Mater (Mother Earth in Latin) is one of the great wines of Domaine Jean Claude Lapalu.

Its particularity? A 100% Gamay macerated (between 40 and 50 days) in Qvevri (Georgian terracotta amphora), then aged (between 7 and 10 months) in vats.

The result? A rich and complex juice, but which keeps a lot of finesse, elegance and freshness. It is this velvety side that remains in the mouth and that transmits a lot of emotions to us. We are clearly in a wine of gastronomy. We want to eat something cooked by a chef to honor the wine.

L’article Alma Mater est apparu en premier sur Vin-Satori.